Description
Creamy Garlic Chicken Penne is a comforting weeknight favorite combining tender seasoned chicken, al dente penne pasta, and a rich garlic-infused cream sauce with Parmesan cheese. This recipe is perfect for a quick, satisfying dinner that comes together in just 40 minutes.
Ingredients
Scale
Pasta
- 8 oz. penne pasta
- Kosher salt (for boiling water)
Chicken
- 2 boneless, skinless chicken breasts
- Kosher salt (to season chicken)
- Freshly ground black pepper (to season chicken)
- 1 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- 1 Tbsp. oil (for cooking chicken)
Garlic Cream Sauce
- 2 Tbsp. butter
- 1 Tbsp. minced garlic
- 1 Tbsp. all-purpose flour
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese (plus more for serving)
- Kosher salt and freshly ground black pepper (to taste)
Garnish
- Fresh thyme or parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta and return it to the pot to keep warm.
- Prepare the Chicken: Season the chicken breasts generously on both sides with kosher salt, freshly ground black pepper, garlic powder, and Italian seasoning. Heat the oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes per side, until browned and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and dice into bite-sized pieces. Cover to keep warm.
- Make the Garlic Cream Sauce: In the same skillet, wipe out any excess bits if necessary. Melt the butter over medium-high heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned. Sprinkle the flour over the butter and garlic, stirring constantly for about 1 minute to create a roux. Gradually whisk in the heavy cream, ensuring no lumps form and the sauce becomes smooth. Season with salt and freshly ground black pepper to taste. Stir in the grated Parmesan cheese until fully melted and the sauce is creamy.
- Combine and Serve: Add the diced chicken and cooked penne pasta into the skillet with the creamy garlic sauce. Gently toss everything together to coat the pasta and chicken evenly with the sauce. Garnish with freshly ground black pepper, fresh thyme or parsley, and additional Parmesan cheese, if desired. Serve immediately while hot and enjoy your comforting meal.
Notes
- For a lighter option, substitute half-and-half for heavy cream, though the sauce will be less rich and creamy.
- Using freshly grated Parmesan cheese is key for the best flavor and smooth melting in the sauce.
- You can add steamed vegetables like broccoli or asparagus for extra nutrition and color.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove or microwave.
- To make it gluten-free, use gluten-free pasta and a gluten-free flour alternative for the roux, such as rice flour or cornstarch.
